Cook the noodles in 3 quarts of boiling water until they are tender, about 5 minutes. Drain and set aside.

Preheat a wok over medium heat, add the oil, and stirfry the pork until it begins to brown. Add the green onion and stir 1 minute more. Pour in the chicken stock, raise the heat to medium-high, and bring the soup to a boil.

Reduce the heat to medium, add the cooked noodles, and season the soup with soy sauce, white pepper, and chopped cilantro.